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Tuna & White Bean Salad

This recipe because not only is tasty, but you can also use it in so many different ways. It’s based on an Italian classic salad but it’s so much more than that – eat it as a salad, in a wrap or as a sandwich filling, or as part of a “bowl” mixed with rice or quinoa. Plus, it’s packed with protein and fiber, which gives it amazing staying power. It only takes a few minutes to throw together and will keep in the fridge for 2-3 days, which makes it an easy meal prep lunch option.

Tuna & White Bean Salad

(makes 3 servings)

  • 3 Tbsp lemon juice
  • 2 Tbsp extra-virgin olive oil
  • 1 clove garlic, minced
  • 1-2 pinches of sea salt
  • Freshly ground pepper, to taste
  • 1 15.5 oz (439 g) can cannellini beans, rinsed and drained
  • ¼ cup (15 g) red onion, chopped
  • 10-12 cherry or grape tomatoes, cut in half
  • 3 Tbsp chopped fresh parsley
  • 1 6-oz (170 g) can chunk light tuna in water, drained and flaked

In a small bowl, mix together the lemon juice, oil, garlic, salt, and pepper. Add the rest of the ingredients and toss to coat well. Eat as-is, served over salad greens, or in a wrap or sandwich.